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Path: utzoo!watmath!clyde!cbosgd!ihnp4!houxm!hropus!jin
From: jin@hropus.UUCP (Jear Bear)
Newsgroups: net.cooks
Subject: Re: Yogurt cheese (now Re: French Bread)
Message-ID: <313@hropus.UUCP>
Date: Fri, 28-Feb-86 09:18:02 EST
Article-I.D.: hropus.313
Posted: Fri Feb 28 09:18:02 1986
Date-Received: Sat, 1-Mar-86 16:24:45 EST
References: <535@kontron.UUCP> <741@harvard.UUCP>
Organization: Bell Labs, Holmdel, NJ
Lines: 14

I don't know the Boston area very well but find it hard to believe that
your can't get a good pain ordinare (sp?).  I have gotten excellent
bread in Providence RI if you feel like traveling an hour or so and
the number of bakeries in NJ making excellent french and italian type
breads is astronomical.  The best bread I even had was at a dirt cheap
Greek restaurant in Baltimore; crispy medium thickness crust, moist
almost dense interior with a real wheat flavor (no bromated flour in
that bread!).  Yes, I agree about whole wheat breads, almost always
oversweetened.  Try Providence Cheese, his bread is made from stone
ground whole durum wheat.
-- 
			Jerry Natowitz
			ihnp4!houxm!hropus!jin
			The Master Baker